Ingredients

2 cups broccoli florets

1 large chicken breast (or 2 cups cooked/diced chicken)

Salt and pepper, to taste

3 tablespoons olive oil

¾ lb. medium pasta shells (can substitute any pasta)

2 cups shredded mozzarella cheese

7 tablespoons salted butter

2 cloves garlic, minced

2 tablespoons all-purpose flour

3.5 cups half and half

¾ cup shredded Parmesan cheese

½ cup shredded Romano cheese

½ cup crushed Ritz crackers (optional, for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: Butterfly the chicken breast and cut along the seam to create two thinner slices. Pat dry and season both sides with salt and pepper.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on both sides, about 4-5 minutes per side. Remove from heat and let rest for 5–10 minutes before dicing into bite-sized pieces.

Step 4: Bring 4-6 quarts of water to a boil and add ½ tablespoon salt. Cook the pasta shells until al dente, about 8 minutes or as directed on the package. Add the broccoli florets to the boiling water during the last 4 minutes. Drain pasta and broccoli together.

Step 5: In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.

Step 6: Whisk in the flour and cook for another minute to form a roux.

Step 7: Gradually pour in the half and half while whisking. Allow the mixture to reach a gentle bubble, then reduce heat to low and cook, stirring, for 1-2 minutes until slightly thickened.

Step 8: Slowly add Parmesan and Romano cheeses, whisking continuously until melted and smooth. Remove sauce from heat.

Step 9: Combine the cooked pasta, broccoli, and diced chicken with the Alfredo sauce. Stir gently to coat everything evenly.

Step 10: Transfer the mixture to a lightly greased 9×13 inch casserole dish. Sprinkle shredded mozzarella cheese evenly on top.

Step 11: Bake uncovered for 10 minutes, until the cheese is melted and bubbly.

Step 12: If desired, sprinkle crushed Ritz crackers over the melted cheese and bake for an additional 5 minutes to create a crunchy topping.

Step 13: Let the casserole rest for 5–10 minutes before serving. This helps the pasta absorb the sauce and cools it slightly for easier serving.

Tips & Variations

Substitute cooked rotisserie chicken to save time.

Use other vegetables like spinach or mushrooms instead of broccoli.

For a lighter version, use whole milk instead of half and half.

Add a pinch of nutmeg to the sauce for extra warmth and depth of flavor.

Top with breadcrumbs instead of Ritz crackers for a different texture.

FAQs

Can I use different pasta shapes?

Yes, feel free to swap the medium pasta shells with penne, rotini, or any short pasta you prefer. Just adjust the cooking time accordingly.

Can I prepare this dish ahead of time?

Absolutely. You can assemble the casserole up to a day in advance and keep it covered in the refrigerator. Bake it just before serving, adding a few extra minutes to the baking time if starting cold.